Jacques Pépin: More Fast Food My Way
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In this recipe, strips of fillet of sole are rolled to form what French cooks call paupiettes. Rolled beginning at the thickest end, the paupiettes will not unfurl as they cook. Using whipped butter makes the preparation easier, because when the butter boils it holds together without breaking down as regular butter might.
The traditional version is made with wine, cream, and mushrooms, but Sole Normande can include cider, tomatoes, herbs, or even cooked apple, all Normandy products.
Any of the different types of flatfish available, from gray to lemon to Dover sole and from fluke to flounder, are fine for this recipe; the important consideration is freshness. —Jacques Pépin
- 4 large sole fillets (about 5 ounces each)
- 2 cups sliced white mushrooms
- 1/3 cup sliced scallions
- 1/3 cup sliced shallots
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup dry white wine
- 1/2 cup whipped unsalted butter
- 1 tablespoon chopped fresh chives, for garnish
Cut each fillet in half lengthwise, removing and discarding the small strip of sinew from the center of the fillets. With the white side that touched the bones on the outside of the paupiettes, roll up the fillets, starting at the thick end.